Instructions: In a large saute pan heat oil. Add onions, carrots, and celery, cook for 2 to 3 minutes. Add the chicken, and garlic, season with salt and pepper, and cook for 5 minutes. Place in a large bowl with the bread and chestnuts. Mix well, and moisten with the chicken stock. Season with salt and pepper. Place on a serving platter along side your Guinea or Cornish hen.

This recipe yields 4 to 6 servings.

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